"It's not about being pure or saintly, it's about moving in the right direction," says New York Times food writer Mark Bittman, author of The Food Matters Cookbook. Bittman considers himself a "less-meatarian," and says that while he loves meat, the best way to move toward sustainability and slowing climate change is for people to consume less meat. Meanwhile, eating plants and other natural, unprocessed foods is not only best for the environment--it's best for our health, too. Bittman joins Laura in studio for a conversation about food: what to eat and how, the barriers to eating healthy that so many people face, and to share a few of his "revolutionary" recipes.
Laura Flanders talks to creative thinkers and change-makers from the worlds of politics, arts and the new economy. The smartest conversations, with the smartest thinkers and doers of our time, distributed in multiple formats on a variety of platforms. Keep abreast of fresh content by following GRITtv, the site Flanders founded, on Twitter @GRITtv.